Rotisserie Picanha with Parmesan Crust
Rotisserie Picanha with Parmesan Crust for a traditional slice of picanha with a new twist of parmesan and fresh salsa.
Servings: 4 People
Ingredients
Steak:
- 2-3 Whole Picanha cut into steaks
- 1 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- Canola Oil as needed
- ¼ cup Parmesan Cheese grated
Fresh Salsa:
- 1 cup Diced Tomatoes
- ¼ cup Red Onion diced
- 1 Whole Jalapeño diced
- 2.5 tbsp Chopped Parsley
- 1.5 tbsp Champagne Vinegar
- 1 medium Lemon juiced
- Olive Oil as needed
- Kosher Salt to taste
Instructions
- Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the rotisserie spike. Lather in oil and generously season with the Coarse Sea Salt & Garlic Powder.
- Preheat your grill for indirect rotisserie cooking around 300F so that the picanha is between two fire sources (aka three zone).
- Add your picanha to the rotisserie and start cooking. Cook for about 45-60 minutes until they are 120F internal for medium rare. Right before they are done, garnish the outside with grated parmesan cheese. Let caramelize, then pull off and let rest for 15 minutes.
- Next, add all the ingredients into a bowl for your Fresh Salsa. Mix and set to the side.
- Slice your picanha either on the skewer or off. Top with the Fresh Salsa and enjoy!
Video
Nutrition
Calories: 291kcal | Carbohydrates: 8g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 73mg | Sodium: 1993mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 3mg